Cup cake with saffron

 Cup cake with saffron

Recipe ingredients:

Cake mixture:

1 1/2 cup flour

1 tablespoon of baking powder

1/4 teaspoon salt

3 large eggs

1 cup fine-grained sugar

1 teaspoon liquid vanilla

1/4 cup milk

2 tablespoons of corn oil

1/2 teaspoon saffron

1 tablespoon rose water

Milk mixture:

2 cups milk

1 cup of sweetened concentrated milk

1 cup of liquid cream

To decorate:

- dried flowers

How to prepare:

0. Place the middle grate rack in the oven, preheat to 180 degrees.

1. Use cupcake molds, brush with butter, then sprinkle with flour.

2. Soak saffron with rose water.

3. On a piece of paper, sift the flour, baking powder, and salt, and set aside.

4. In the mixer bowl, beat the eggs well, add sugar and beat, add vanilla, oil and beat to mix.

5. Add flour, half the amount of soaked saffron

6. Divide the mixture into the molds.

7. Bake the cake for 20 to 25 minutes, to be cooked, remove it from the pans, and let it cool completely.

8. Place the cake on a rimmed serving dish.

9. Milk mixture: In a saucepan, put the milk, sweetened milk cream and the rest of saffron, heat well, then spread it on the cake